1 pound ground beef
2 bell peppers, diced
1 onion, finely diced
3 garlic cloves, minced
1 Tablespoon Worcestershire Sauce
1 (15 oz) can of low-sodium beef broth
1 (15 oz) can of diced tomatoes
1 cup of long-grain white rice (uncooked)
1 Tablespoon Italian seasoning
1 teaspoon salt
1/2 teaspoon black pepper
3/4 cup Mozzarella cheese, grated
3/4 cup Cheddar cheese, grated
In a spacious skillet, brown the ground beef, breaking it into smaller pieces as it cooks.
As the beef is nearing completion, incorporate the onions and bell peppers. Continue cooking for 5-10 minutes or until they soften.
Introduce the minced garlic to the mixture, letting it cook for a couple of minutes until its aroma becomes prominent.
Stir in the Worcestershire Sauce, beef broth, diced tomatoes, rice, Italian seasoning, salt, and pepper. Allow the mixture to reach a boil.
Once boiling, lower the heat to a simmer. Cover the skillet and let the concoction cook for approximately 20 minutes. Remember to give it a stir midway.
With the rice cooked to tenderness, fold in half of the combined cheeses until they meld with the beef and rice.
Sprinkle the remaining cheese on top. Re-cover the skillet and allow the cheese to melt into gooey goodness. If you’re pressed for time and using an oven-safe skillet, you can speed up the cheese melting by placing the skillet under a broiler.
Once the cheese is beautifully melted, take the skillet off the heat.
Serve this deconstructed delight hot and enjoy the classic taste of stuffed peppers in a fraction of the time!